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Follow the instructions carefully and you shouldn’t end up with egg on your face… or the roof of your microwave.
1 handful kale, finely chopped
½ small red chilli, deseeded and chopped
½ x 400 g can chopped tomatoes
1 squeeze freshly squeezed lemon juice
2 medium eggs, yolks and whites separated
- In a microwaveable bowl, mix the kale, chilli and chopped tomatoes with a pinch of salt and a squeeze of lemon juice. Push the mixture to the sides of the bowl to make a well in the middle, then tip the egg whites into the centre. Cover the bowl with cling film and cook on Medium for 40 secs, then allow to cool for a moment before heating for another 40 secs.
- Add the egg yolks to the whites, then gently pierce the yolk of each one to break the membrane – and prevent them from exploding. Microwave for another 40 secs, then remove, peel back the cling film, grind over some black pepper and serve.